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    Click here for a "text only" printer friendly version.
    Shortcut Swiss Steak Shortcut Swiss Steak

    Prep: 15 min - Cook: 25 min

    1 pound boneless beef top round steak, 3/4 inch thick
    3 tablespoons cornstarch
    1 can (14 1/2 ounces) Swanson Beef Broth
    1/2 teaspoon sugar
    1/2 teaspoon garlic powder
    1 cup cut-up canned tomatoes
    1 medium onion, cut into wedges
    1 stalk celery, sliced (about 1/2 cup)
    4 cups hot cooked medium egg noodles (about 4 cups dry), cooked without salt

    Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

    In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

    Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

    Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles.

    Makes 4 servings

    TIP: To make slicing easier, freeze beef 1 hour.

    Nutritional Values Per Serving:
    Calories 441, Total Fat 8g, Saturated Fat 3g, Cholesterol 125mg, Sodium 550mg, Total Carbohydrate 51g, Dietary Fiber 3g, Protein 38g, Vitamin A 8%DV, Vitamin C 18%DV, Calcium 5%DV, Iron 34%DV

    This recipe created by Swanson.

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